Number Of Ingredients 5 Steps:
Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the “fluff” mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the “fluff” mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
Time 1h20m Yield 16 Number Of Ingredients 6 Steps:
Beat confectioners’ sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
Time 1h45m Yield 15 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Time 5h55m Yield 24 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
Number Of Ingredients 25 Steps:
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Time 15m Yield 9-18 serving(s) Number Of Ingredients 6 Steps:
Break up angel food cake in bottom of a 9x13 cake pan. Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture. Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.
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Time 45m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Crust: Mix together–candy bars, saltines, graham crackers sugar and butter. Press into a 9x13 pan. Save 1 cup of this mixture. Filling: Beat pudding and milk together until a thick cream. Add ice cream and beat until smooth. Pour over crust and level. Cover with whipped topping. Sprinkle remaining crumbs over top. Refrigerate.
